Mocha sauce

Preheat oven to 160°C. Brush a 20cm (base measurement) springform pan with melted butter to lightly grease. Line the base and side with non-stick baking paper.

Step 2

Place the dark chocolate and butter in a large heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and the mixture is smooth.

Step 3

Combine the sugar, flour, cocoa powder and milk chocolate in a large bowl. Add the dark chocolate mixture and eggs and stir until just combined. Pour into the prepared pan. Bake in oven for 1 hour 20 minutes or until crumbs cling to a skewer inserted into the centre. Set aside for 2 hours to cool.

Step 4

Meanwhile, to make the mocha sauce, place the dark chocolate, thickened cream and coffee in a medium saucepan over low heat.

Step 5

Use a metal spoon to stir until the chocolate melts and the mixture is smooth.

Step 6

Dust the brownie with cocoa powder. Cut into wedges. Divide among serving plates. Top with mocha sauce and double cream to serve.

Ratings & Comments

Ratings & Comments

i make this in patty cases. makes it so easy to freeze for lunchbox treats

1.5Golgotha added this comment at
08:19pm Wed 21st May, 2014

I'll admit it - I'm a pedantic complete novice cook. That's probably why I found this challenging, however things like "heat oven to 160" - is this 160 for ovens with or without a fan? What if it is a gas oven, does this make a difference? "Combine ingredients" - presumably this means mix them...? Why not just say this?
As a guy who knows nothing about cooking, this is why cookery books and recipes in magazines are so challenging. They need to be extremely explicit (idiot proof - and I'm happy to leave my village without one!) and, if I don't understand them, they need to be clearer! Also, "if the skewer has crumbs"! What does this even mean? When I take a skewer out, the crumbs fall off as they come out of the hole!
The brownie was good (got praise from the 'hugs 'n kisses') but was slightly burned on the outside.
One last thing - leaving it out for 2 hours to cool-sounds ok, but should it stay in the cake tin or not during this time? I guessed to put it on a wire rack to cool it (wife told me this was right) but would be nice to know for sure in the recipe...!

4.5framboise added this comment at
11:46am Tue 29th May, 2012

This is a very sweet and rich brownie, even though we added less sugar and milk chocolate pieces and used 70% dark chocolate. Very yummy though! Based on other comments, we decreased the temperature of the oven to 150 and took it out after 40 mins. It still turned out a little dry for our liking, so next time will maybe take it out after 30 mins.

5melrighton added this comment at
02:12pm Tue 22nd November, 2011

I make this all the time, (never bother with the sauce), cut it into VERY small pieces, and freeze it for when we feel like something sweet. It's always a hit when I make it for friends, and as it's so rich, I find it stops us from over-indulging. Always turns out perfectly, though I tend to cut the cooking time down. Fantastic, indulgent fudge cake.. Yum yum!

54ivir1th added this comment at
06:20pm Sun 10th April, 2011

Great recipe, but even after taking it out of the oven at 45 mins, it became too hard once it had cooled down.
I'd recommend reducing the cooking temp, and leaving them in the oven for a fraction of the suggested cooking time, especially if you'd like a more "fudgy" brownie.

4davybaby added this comment at
08:27am Sat 9th October, 2010

Very rich which is not really my thing, but my wife absolutely loved it! I think I'll halve the coffee in the mocha sauce next time though. Good recipe, easy to make.

5tonimyree added this comment at
07:05pm Sat 4th September, 2010

This is really easy, although I find I need to reduce cooking temperature, and sometimes cover the tin with alfoil to prevent burning the top. Today I made it with way too much chocolate - I mixed in 200gm of chopped milk and 200gm of chopped caramello choc. It took an extra 20 or so minutes. Turned out very well, but we got palpitations from this cake! And as mentioned earlier - don't use a springform tin, just line a standard tin.

4aroche added this comment at
05:07pm Tue 27th July, 2010

I ended up taking this brownie out of the oven by 1 hr and even then was still maybe slightly over cooked, and not as "fudgy" as I would like. But otherwise great recipe!

5holehead added this comment at
01:21pm Thu 1st July, 2010

This is my staple brownie recipe, sometimes i mix it up and add peanut butter or frozen raspberrys and the rocky road with peanuts, marshmallows, red jelly snakes and 3 Tbsp of shredded coconut

5tonimyree added this comment at
05:08pm Thu 22nd October, 2009

This was great, disappeared quickly at work. WOuldn't recommend using a springform tin as it dripped butter all over my oven, so if you use one, put a tray under it!

4.5Beamer rated this recipe at
04:12pm Mon 24th November, 2008

5CassandraStuart added this comment at
06:01pm Thu 2nd October, 2008

Fantastic! I had never made brownies before (more a cupcake person) so I had no idea what I was doing and yet they were perfect! My partner said couldn't get enough!

3.5classychic added this comment at
09:50pm Wed 27th August, 2008

Extremely rich, so rich it wasn't moreish. Wouldn't make again but worth a go,

5Diane1 added this comment at
12:38pm Fri 25th July, 2008

i took this to a dinner party and it was the hit of the night. Super easy to make and tastes great

5pomoz added this comment at
04:12pm Thu 10th April, 2008

This has become a dish I'm famous for, people fight over the leftovers!
Very rich but lovely.